PERFECT RICE

Rice seems to baffle some people. Don't worry, let me show you how to overcome your rice reluctance. With practice you will trust your ability to make perfect rice from scratch on the stove top with just two ingredients. You will no longer search out the so-cal­led ‘easy’ or 'shortcut' methods. When you do that, you end up paying more and the quality is lower. Whole shelves on supermarkets are devoted to ‘easy’, ‘fast’, ‘quick’, ‘instant’ and ‘converted’ rice. These products come with a price: they cost more and they often have added sodium, sugars, coloring and preservatives too. If you can make something that is far superior, low cost and easy, why would you choose the other stuff? As my mom used to say, “If you want to eat like that, go ahead.”

Two ingredients? Yes, you can make perfect rice using just two ingredients: rice and water. You can, but I suggest you enhance the flavor. You have lots of choices with that and here I’ll show you what I make as my ‘basic’ rice recipe. You can embellish on this as much as your budget, time and palate allow.

How much total rice do you want to end up with? Enough for two servings? A lot for a big crowd? One meal and some for leftovers? I like to make enough for one meal and have some to use in another dish next time. Why cook twice when you can do it all in one operation?

For a printable recipe without photos, click here.

If you do an Internet search, you will find hundreds (well, maybe dozens) of differing opinions on how to select, prepare and serve rice. Everyone has their favorite or traditional methods. That’s just fine. Here’s mine:

Let’s start with what I call regular rice, long grain white rice.

PERFECT RICE
2 cloves garlic, minced fine
2 Tablespoons oil
2 cups long grain white rice
4 cups liquid
2 Tablespoons butter
2 teaspoons salt
1 cup frozen peas (optional)

Note: the ratio is 2:1. Two parts liquid to one part dry rice.
Also Note: you may use water, stock, broth or a combination to make up the entire amount of liquid.

ON TOP OF STOVE:
In medium sauce pan: heat liquid to almost boiling. At the same time, in a large dutch oven (high sided heavy pan with a tight fitting lid): Heat pan, pour in oil, then garlic and stir for one minute.

Add dry rice. Stir until thoroughly mixed, about 2 minutes.

Pour heated liquid into rice. It will steam and bubble right away.

Add salt and butter. Stir until thoroughly mixed. Cover with lid. Reduce heat to medium-low. Set timer for 17 minutes. WALK AWAY AND LEAVE IT ALONE. When the timer sounds, carefully lift the lid so the steam does not hit you.

Take a fork and gently insert it into the rice and see if there is any liquid remaining in the bottom of the pan. The liquid should be completely absorbed into the rice. Turn off the heat. Now gently fluff the rice with your fork. You will see separate grains and it will not be super sticky. Serve hot.

Additions: After the rice is cooked, I like to throw in some frozen peas and allow the heat from the rice to warm them up for a minute before I fluff the rice.

Give this a try and let me know how it turned out. Leave any questions and comments by clicking on "Comments" below.

Another Note: you may have noticed that I do not rinse the rice before cooking. I do not find it necessary for long grain white rice. However, I always rinse Basmati rice at least four times before cooking, but that’s a different lesson.

WHAT CAN GO WRONG
Liquid is not completely absorbed - That’s OK. Return the lid to the pan and cook for another 2 minutes. Check again using the same fork method. If you have a lot of liquid in the bottom, perhaps the heat was too low or there was too much liquid or not enough rice. No problem. Just continue cooking and checking until all the liquid is absorbed.
Rice never completely cooks – in order for this process to work, the lid must remain on the pan the entire time. If you are tempted to lift the lid and peek and stir and mess with it, you’ll never get cooked rice.
Rice is too dry – If the liquid is absorbed before the timer sounds after 17 minutes, the heat may have been too high, there was not enough liquid or too much rice. Still salvageable. Scoop out the un-burned rice and discard the rest. If it’s too far gone or has a burned taste, that’s OK. It’s only food and you get a do-over! Try again!